How To Make Soft & Fluffy Pumpkin Pie Sourdough Pancakes

These Soft and Fluffy Pumpkin Pie Sourdough Pancakes are a must make this Fall! They may just be the most perfect pancakes to exist. Soft, fluffy, lightly sweet and taste just like pumpkin pie 😉

If you are a pumpkin lover and have a sourdough starter then you are in the right place! Get ready for pumpkin sourdough recipes galore because the sweetness from pumpkin pairs so perfectly with the tangy sourdough. It is truly a match made in heaven.

These Pumpkin Pie Sourdough Pancakes are easy to make and the perfect ay to use your sourdough discard this Fall. The batter is a classic butter milk pancake batter full of pumpkin and all the spices you love in a pumpkin pie. The addition of folding whipped egg whites into the batter, gives you the most light and tender, melt in your mouth pancake.

If you are looking for the perfect recipe to serve at a holiday brunch or to enjoy on a cozy Sunday morning, this is the one you need. You can make these pumpkin pie pancakes in a big batch ahead of time to store in the freezer or enjoy them fresh for up to four days.

Tips For Making Pumpkin Pie Sourdough Pancakes

1. When you a beating your egg whites, make sure to use a nice dry bowl to ensure the egg whites get nice and fluffy.
2. Always beat the egg whites until you have stiff peaks. When folded into the batter, this gives you the most light and fluffy pancake.
3. Finally, when mixing the batter, you do not want to over mix it. Mix just until there are no dry spots left and then just until the egg whites are evenly incorporated.

Pumpkin Pie Sourdough Pancake Ingredients

Flour- Any all purpose flour will work for these pancakes

Sourdough Discard– For this pancake recipe you want to use inactive sourdough discard, not active sourdough starter.

Pumpkin- Be sure to use pure pumpkin not pumpkin pie filling.

Buttermilk– You can use store-bought buttermilk or make your own by adding a couple tsps of vinegar to regular milk and letting it sit for five minutes.

Eggs– The eggs are separated in this recipe but you will use both the egg whites and egg yolks.

Brown Sugar- There is a touch of brown sugar in this recipe for a hint of sweetness.

Pumpkin Pie Spice– This is a combination of cinnamon, nutmeg, cloves, all spice and ginger. You can make it yourself or buy “pumpkin pie spice” already mixed at the store.

Baking powder & Baking Soda– You need both leavening agents in these pancakes.

Cornstarch– Adding this helps give you the perfect soft texture inside with a lightly golden outside.

The Steps

1. Start by whisking together all of the dry ingredients in a medium size bowl.
2. Next, add the egg whites to a large, dry mixing bowl and beat with an elextric mixer until stiff peaks form. Set aside.
3. Then, grab a large bowl and whisk together the egg yolks, pumpkin, sourdough discard, buttermilk and vanilla.
4. Once smooth, fold the dry ingredients into the wet, just until there are now dry spots remaining. Do not over mix.
5. Finally, fold the fluffy egg whites into the pancake batter. Do this gently to keep the egg whites light so you have nice fluffy pancakes.
6. Heat a griddle or frying pan over medium- low heat.
7. Add a tbsp of butter then scoop the pancake batter into whatever size pancakes you like and place into the pan.
8. Cook the pancakes for 3-5 minutes, or until bubbles start to surface on the top. Flip the pancakes and cook for another couple minutes.
9. Serve warm with fresh made whipped cream and pure maple syrup. Enjoy!

If you give these pancakes a try, leave a comment or review below or tag us on instagram!

Check out the recipes below for more delicious sourdough recipes to make this Fall!

https://cmbarndominium.com/cinnamon-raisin-sourdough-english-muffins/

https://cmbarndominium.com/fall-pumpkin-sourdough-coffee-cake/

https://cmbarndominium.com/the-best-brown-butter-sourdough-banana-bread/